Shelly's Recipe

SCRAMBLED EGGS BENEDICT

Category: Breakfast Casseroles

1 (1 1/4 ounce) packet hollandaise sauce mix
8 slices Canadian bacon, thin slices
4 large eggs
1/4 cup milk
2 tablespoons green peppers, chopped (optional)
1/8 teaspoon salt
1 dash pepper
2 English muffins, split

Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%), 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes.

Beat eggs in 1-quart casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes.

Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonful of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes. Serves 4